Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. tender yellow squash, cooked and mashed
1 small jar pimento peppers, chopped
1 small, chopped onion
2 carrots, grated
1 pkg. Pepperidge Farm cornbread herb stuffing
1 c. cream of chicken soup
1 stick melted margarine
1 c. sour cream

Preparation

Cook squash until tender.
Drain, mash and add other vegetables, soup and sour cream.
Mix stuffing and melted margarine.
Line bottom of casserole with this mixture, saving some to sprinkle on top.
Bake at 350\u00b0 for 30 minutes.